Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality

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Title
Pectin at the oil-water interface: Relationship of molecular composition and structure to functionality
Authors
Keywords
Pectin, Emulsions, Interface, Extraction, Isolation
Journal
FOOD HYDROCOLLOIDS
Volume 68, Issue -, Pages 211-218
Publisher
Elsevier BV
Online
2016-07-26
DOI
10.1016/j.foodhyd.2016.07.026

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